Serves: 4

Jersey Royal Potatoes With Kale Dressing

Jersey Royal Potatoes With Kale Dressing

Ingredients:

  • 500g Jersey royal potatoes, scrubbed and halved
  • 150g spring or Chantenay carrots, trimmed and halved
  • 8 asparagus spears, trimmed and halved
  • 150g sprouting broccoli, trimmed and halved
  • 4 spring onions, trimmed and halved
  • ½ avocado, chopped
  • Sea salt and freshly ground black pepper

For the dressing

  • 30g kale
  • 1 tbsp toasted pumpkin seeds
  • ¼ green chilli, deseeded and chopped
  • 2 tbsp extra virgin rapeseed oil
  • Juice of ½ lemon, plus a little extra to squeeze over the avocado
  • 2 tbsp cold water

Method:

  1. Bring a large pan, half-filled with water up to the boil. Add the Jersey royals to the pan and cook for 10 minutes.
  2. Add the carrots to the pan and cook for 4-5 minutes until tender. Then add the rest of the vegetables: the asparagus, broccoli and spring onions and cook for 1-2 more minutes until tender, too.
  3. While the Jersey royals and other veg are cooking, make the dressing. Roughly chop the kale and put in a mini food blender with the remaining ingredients. Whiz until you make a dressing. Season to taste.
  4. Drain the Jersey royals and vegetables and return to the pan. Add the avocado, a squeeze of lemon to stop the avocado from discolouring and season well. Spoon over the dressing and toss everything together.

Cook's tip: If you're serving this recipe for a number of lunches, leave out the chopped avocado and add it day by day, so that it still keeps its fresh green colour.

Cooks tip: add crumbled feta, chicken or tofu if you'd like!

Recipe courtesy of Asda.


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